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The hardest part about this simple, everyday low-carb dessert is waiting for it to set. This light and lemony jello dessert is so tasty that my husband remarked that he thought is was good! 

This light, lemony dessert is perfect for Spring and Summer.  Not too many calories or carbs.  

You are probably wondering if yogurt can be eaten on a low-carb diet.  I am happy to tell you that it can and should be eaten on a low-carb diet. Happily the Go-Diet authors, Jack Goldberg and Karen O'Mara changed my outlook with regard to these products.  The live cultures such as lactobacillus are hugely beneficial to your health in many ways, not the least of which is helping combat yeast overgrowth, promoting colon health and boosting the immune system.  According to laboratory studies, 1 cup (250 mL) plain yogurt contains only about 4 grams of carbohydrate, since these live bacteria have changed the lactose into lactic acid, and this is not taken into account in the nutritional analysis programs.  Daily consumption of yogurt is therefore highly recommended.  I used this information to calculate the carbohydrate value in this recipe and others using plain Greek yogurt.

Obviously, this is a wonderful make-ahead dessert.  You can make it the night before and even enjoy it for breakfast, if you like.

Whisk a few ingredients and place in a blender with a few more ingredients - pour into pretty serving ramekins or glasses and there you go!  Couldn't be easier!

If you would like to change up the flavor, you could use lime juice, orange juice or your favorite low-carb artificial juice drink, etc. in this recipe.  Serve thoroughly chilled.  Personally, I like the fresh lemon flavor; so good!  Jello is perfect for those starting out on a low-carb diet - something sweet, yet legal.  Some folks on Keto might even be able to have this.

I used plain Greek yogurt, but technically sour cream would also work in this dessert.  You could even make the unflavored gelatin rather gelatin from a lemon jello box.  That would intensify the lemon flavor.  The same for lime  or orange flavors, etc.

You could add some pieces of fruit either inside the dessert or on top of the dessert with plenty of my favorite Creme Fraiche.  You need to try that recipe at least once.  I know you will be sold, as I am.  I use it to top desserts very often or to garnish them.  Creme Fraiche holds up so much better than plain whipped cream.  You can, of course, use your own favorite whipped topping instead.  Cool whip is too high in carbs, I think.



1 tbsp unflavored gelatin (15 ml)

2/3 cup cold water (150 mL)

1 cup boiling water (250 mL)

1/3 cup fresh lemon juice (75 mL)

3/4 cup Greek yogurt (175 mL)

Liquid sweetener to equal 1 cup sugar (250 mL)

1/4 cup bulk sweetener of choice, (50 mL)

  such as Allulose blend

Yellow food coloring (optional)


In medium bowl, whisk gelatin and cold water.  Stir in boiling water and lemon juice.  In blender, pour lemon mixture and add Greek yogurt, liquid sweetener, bulk sweetener of choice and yellow food coloring, if using; blend well.  Pour into 4 small ramekins.  Refrigerate until set.  Garnish with whipped cream and lemon slices, if desired.

Yield:  4 servings

1 serving

43.1 calories

3.5 g protein

1.5 g fat

0.1 g fiber

2.4 g net carbs 

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